GOUGERES
Notes about the recipe: The first dish I ever made by myself (I think it was from a Kraft booklet my mother had lying around) was, oddly enough, a cheese souffle. I didn't know that souffles were hard to make - and it wasn't. Cheese souffles are simple because of the cheese, which lends body and structure. It was from that recipe that I picked up the trick of adding mustard to melted cheese; you don't taste the mustard, but the cheese tastes more cheesy. A gougere is an irresistible bite-size cheese souffle, best served right out of the oven. Any tasty Swiss-style cheese will do here; fol epi is a young version. You can tell how old a Swiss cheese is by the size of the holes; they get larger as the cheese ages.
Provided by Food Network
Categories dessert
Time 40m
Yield 50 to 70 pieces
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- Heat the milk and butter in a medium-large saucepan over medium-high heat. When the mixture simmers and the butter is melted, add the flour all at once and stir. Add the salt and pepper. Reduce heat to medium and stir for 1 to 2 minutes to dry the mixture out. Turn off heat and stir a bit more to cool slightly.
- Add the eggs 1 at a time, beating well to incorporate each egg before adding the next. Stir in the cheese, mustards, and cayenne and mix until smooth. Transfer the mixture to a pastry bag with a large plain tip.
- Pipe the mixture onto to a parchment paper-lined cookie sheet in rows of kisses, about 1- inch in diameter.
- Smooth out any bumps with a fingertip dipped in flour.
- (The recipe can be made to this point up to 8 hours in advance and refrigerated, or frozen for up to a week. Thaw at room temperature before baking.)
- Bake for 10 minutes. Reduce the heat to 375 degrees F and continue baking until golden brown, about 8 to 10 minutes more.
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kaniya Akther
[email protected]These gougeres were just okay. They weren't bad, but they weren't anything special either.
krish shrestha
[email protected]I've made these gougeres several times now and they're always a hit. They're so easy to make and they're always delicious.
Rolyn
[email protected]These gougeres were a bit bland for my taste. I think I would add some herbs or spices next time.
Amit Pagal
[email protected]These gougeres were a bit tricky to make, but they were worth the effort. They were absolutely delicious and perfect for a party.
Asingwire steve
[email protected]These gougeres were easy to make and turned out great! I used a sharp cheddar cheese and they were so flavorful.
Aarti Das
[email protected]These gougeres were perfect! They were light and airy, with a delicious cheesy flavor. I will definitely be making them again.
Sandra Harris
[email protected]I'm not sure what went wrong, but my gougeres turned out flat and greasy. I think I might have used the wrong type of cheese.
Naseem Bibi
[email protected]These gougeres were amazing! I've never had anything like them before. I will definitely be making them again and again.
bobby betzing
[email protected]These gougeres were too dense and heavy. I think I overmixed the dough.
Wynand Olivier
[email protected]Meh.
Sheikh Sheharyar
[email protected]These gougeres were a bit too salty for my taste. I think I would use less salt next time.
Ma hesh Sah
[email protected]These gougeres were a bit more work than I expected, but they were worth it. They were absolutely delicious and perfect for a special occasion.
Grifftra
[email protected]I'm not a big fan of cheese, but these gougeres were surprisingly good. The Gruyère cheese was not too overpowering, and the choux pastry was perfectly cooked.
J. Nardelli
[email protected]These gougeres were a hit at my party! They were light and airy, with a delicious cheesy flavor. I will definitely be making them again.